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Reduce the amount of flour in your bread recipe. Too much flour can affect the dough consistency and cause the finished loaf to be crumbly. Slowly reduce the amount of flour you mix in and use less flour when kneading.Knead your dough more thoroughly.f you are making whole wheat bread, the gluten might be breaking where it encounters a piece of the whole grain. Soften the flour with hot water before mixing to cook the whole grains down so that they mix more easily and you may experience less crumbly loaves. Source(s): http://www.ehow.com/how_2294762_make-bre...
Just add a flour and water roux to your wet bread ingredients. The flour and water roux helps the bread to retain moisture during cooking and afterward. The roux traps moisture and retains it. This also makes a tall, fluffy, tender loaf with a longer shelf life. You heat the flour and water in the microwave for 45 seconds to make a flour and water paste (roux) and stir the flour and water paste back into the wet ingredients. This is only heating the roux to about 150-F - (65-C). Here's how you do it. Water roux ingredients. You take some of the original recipe ingredients to do this, you don't need to add extra. Mix the 1/2 cup (120 gm) of cold water and 3 Tbsp (25 gm) of bread flour in a Pyrex measuring cup.